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HARVARD Citation
Zhang, Q. et al. (2022). Molecular structure and functional properties of glycinin conjugated to κ-carrageenan and guar gum: A comparative study. Food chemistry. p. . [Online].
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Zhang, Q. et al. (2022). Molecular structure and functional properties of glycinin conjugated to κ-carrageenan and guar gum: A comparative study. Food chemistry. p. . [Online].